This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu, Dhrithi, and Appa Ramachandran for the photos!

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Friday, September 30, 2011

Godumai Pittu is a traditional dish of Tamil Nadu prepared as the evening prasaadam during Navaraatri.

Fridays which fall within the nine days of Navaraatri are very auspicious days. Elaborate poojaas are performed in the mornings.Women are invited for the pooja and they are considered as the Goddess personified and worshipped accordingly.They are treated with a grand traditional feast and are gifted with sarees and cosmetics. Sakkarai Pongal and aama vadais are traditional offerings made to the Goddess and served during lunch.

It is customary to prepare Pittu on Fridays as the evening prasaadam.

THESE DOLLS ARE FROM TIRUPATI AND THEY ARE CALLED MARAPAACHIS. THE AUTHENTIC MARAPAACHIS ARE MADE OF RED SANDAL WOOD KNOWN AS RAKTACHANDANA IN SANSKRIT. THE WOOD HAS GREAT MEDICINAL VALUE .THE RED SANDAL WOOD PASTE IS GOOD FOR SKIN AND IT HEALS PIMPLES, RASHES ANDBOILS. EVERY BRIDE IS PRESENTED WITH A PAIR OF MARAPAACHIS BYHER PARENTS DURING THE WEDDING.

MARAPAACHIS COMMAND A PROMINENT POSITION AS THE RAAJA AND RAANI IN THE NAVARAATRI KOLU.

THE SCULPTURE BESIDE THE MARAPAACHIS IS THAT OF GODDESS ANNAPOORNESWARI. SHE IS DECKED UP IN FINERY FOR THE NAVARAATRI OCCASSION.

INGREDIENTS

Broken wheat - 2 cups

Salt - 1 pinch

Turmeric powder - 1 pinch

Sugar - 1 1/2 cups

Cardamom powder - 1/4 tsp

Ghee - 3 tbsps

Cashew nuts - a few

Fresh coconut gratings - 4 tbsps

METHOD

1. Dry roast broken wheat till the colour turns red.

2. Cool the roasted broken wheat and dry grind until the texture resembles fine sand,and spread it out in a deep plate ( taambaalam ).

3. Add salt and turmeric powder to one cup of boiling water.

4. Sprinkle the water table spoon by table spoon and moisten the flour evenly using your palms.

5. A fistful of moist flour when pressed between your palm and your fingers should acquire and hold the same shape and crumble as soon as you release your hold. Stop adding water at this stage.

6. Bundle up the moist flour in a cloth, and steam it using any steaming unit for ten minutes covering the bundle with a lid.

7. Transfer the steamed flour to the plate and spread it out so that it cools down. Crumble the lumps if any.

8. Heat half a tbsp of ghee and roast the cashew nuts and keep aside.

9. In the same pan roast the fresh coconut gratings to a golden brown colour and keep aside.

10. Add one cup of water to the sugar and boil it till you get a syrup of two thread consistency.

11. When the sugar syrup starts frothing add one table spoon of ghee and switch off flame.

12. Gently pour the thick syrup all over the flour and quickly rub and mix them together using the back of a ladle.

13. Do not worry if you end up with crystallized sugar slabs after all the effort. Allow the mixture to cool. Dump the whole mixture in a mixer and give it a quick swish to blend the crystallized sugar and the wheat flour together.Transfer it to a plate.

Thursday, September 29, 2011

This is another sweet sundal prepared using jaggery. The addition of salt and chillies enhance the taste of this sweet sundal and it is a welcome change after all the salty and lemony sundals.

THIS IS A GLASS PAINTING OF GODDESS LAKSHMI IN THE DOME OF THE BAND STAND IN A PARK AT MYSORE.THANKS TO GUHAN FOR THE PHOTO.

THE LIFE SIZE WOODEN DOLLS DRESSED UP AS A COUPLE ARE CALLED NALAGOWRIS.THEY HAVE FLEXIBLE JOINTS AND DETACHABLE BODY PARTS.THEY CAN BE DRESSED UP ANDARRANGED IN ANY POSTURE.THANKS TO SAVITHRI AND PRANAV FOR THE PICTURE.

INGREDIENTS

Whole green gram - 2 cups

Powdered jaggery - 3/4 cup

Salt - 1/2 a pinch

Oil - 2 tsps

Mustard seeds - 1/4 tsp

Curry leaves - a few

Broken red chillies - 2

Fresh coconut gratings - 4 tbsps

METHOD

1. Dry roast green gram till it gives out a pleasant aroma.

2. Switch off flame, add water and soak the green gram for half an hour.

3. Wash the soaked green gram, add fresh water and boil it.

4. Pinch one grain to check if it is cooked. The green gram should be soft enough to break easily, but it should not become mushy.

5. Add salt and boil for two more minutes and drain.

6. Heat oil in a pan and add mustard seeds.

7. When the mustard seeds splutter add the broken red chillies, curry leaves and then the cooked and drained green gram.

8. Add powdered jaggery and blend well on low flame.

9. Allow the jaggery to melt and stir for two more minutes.

10. Switch off flame and garnish with fresh coconut gratings.

Offer the healthy and delicious Pachai Payaru Vella Sundal to the Goddess and share it with the visitors.

Monday, September 26, 2011

Kosambari is a traditional side dish prepared during all the feasts in South India and it occupies its own specific space on the banana leaf. It is one of the easiest , quickest and tasty Prasaadams served in leaf cups during Navaraatri.

THIS IS A GLASS PAINTING OF PAARVATHI IN THE DOME OF THE BAND STAND IN APARK AT MYSORE.

THE GRANDEUR OF THE MYSORE PALACE ILLUMINATED FOR DASARA. BOTH THEPHOTOS ARE CLICKED BY GUHAN.

INGREDIENTS

Green gram dal - 1 cup

Finely chopped cucumbers - 4 cups

Oil - 2 tsps

Mustard seeds - 1/4 tsp

Asafoetida - 1 pinch

Finely chopped green chillies - 1 tbsp

Curry leaves - a few

Salt - 3/4 tsp

Lime juice - 2 tbsps

Chopped coriander leaves - 2 tbsps

Fresh coconut gratings - 2 tbsps

METHOD

1. Wash and soak green gram dal for half an hour.

2. Thoroughly wash and chop the cucumbers along with the green peel and let it stand for fifteen minutes .

3. Heat oil and add the mustard seeds.

4. When the mustard splutters add the asafoetida and then the green chillies and the curry leaves.

5. Add the soaked and drained green gram dal and saute till dry.

6. Squeeze out the water from the cucumber and add the vegetable to the dal.

7. Quickly saute for a few more seconds till dry and switch off flame. Neither the dal nor the cucumber should be cooked. Sauteing is done only to remove moisture.

8. Dissolve salt in the lime juice and mix with the dal and cucumber mixture.

A visit to a Navaraatri Kolu used to be an exciting outing for the womenfolk of yore as it gave them an opportunity to dress up in all their traditional finery. It also give them a platform to show case their talent in music and dance.

Children dressed up as their favourite mythological characters visited their friends and relatives not only to behold the grand display of dolls but also to indulge in the sundal prasaadams given to them in each and every house.

Most children love peanuts.Here is a Navaraatri Giveaway Prasaadam prepared using peanuts.

Sunday, September 25, 2011

Navaraatri is the time when the primordial female energy - Shakti - is celebrated with great devotional fervour through out India.

THIS IS A GLASS PAINTING OF GODDESS CHAMUNDESWARI DECORATING THE DOME OFTHE BAND STAND IN A PARK AT MYSORE. THANK YOU GUHAN FOR THEBEAUTIFUL CLICK.

All the creations of Devi are represented by clay dolls and are arranged on decorative steps constructed for the purpose. This display of dolls during Navaraatri or Dasara is known as Kolu in Tamil and Bombe kooriso habba in Kannada .

THE LOVELY SKETCH OF NAVARAATRI KOLU IS SPECIALLY CREATED BY YOSEE FOR THIS POST.THANK YOU YOSEE.

Women and girl children are considered as personifications of Mother Goddess. They are revered and treated with a grand feast and taamboolam is offered to them.

Devi , Durga or Shakti is worshiped in the mornings on all the nine days. An auspious bath is given to the Goddess and She is anointed with sandal paste.She is then decked up with new clothes, garlands of flowers and ornaments. Flowers and vermilion are offered ( Archana) while chanting Her one thousand and eight names. Variety rice dishes like pongal, lime rice,tamarind rice and curd rice, lentil fritters (aamavadai) , and porridge ( paayasam ) are offered to her along with fruits, coconut and betel leaves and areca nuts. Finally lamps with wicks dipped in ghee ( Aarati ) are waved in front of her and the pooja is completed.

Evening times are more for social and cultural activities. Friends and relatives are invited for the evening Aarati. A little before 6 P.M. lamps are lit and sweet and savoury snacks are offered to Mother Goddess. The ladies sing and dance in praise of Devi and finally aarati is waved in front of Her.

Men and little boys are also treated with light refreshments. The women and girls considered as The Devi , are presented with a tray of Taamboolam consisting of betel leaves, areca nuts, a coconut, a small box of vermilion,a small packet of turmeric powder or turmeric sticks, a string of flowers, a small mirror, a comb, glass bangles and a blouse piece, which are considered as symbols of auspiciousness. The evening prasaadam is given to them in leaf cups ( donnais ) or paper cups along with the Taamboolam.

Here are a few ideas for the Navaraatri Giveaway Prasaadams starting with Sihi Kosambari.

Friday, September 9, 2011

Puli Inji is one of the relishes served in the great Onam Sadya feast. The flavour of this relish is enough to stimulate a good appetite.The spicy and tangy puli inji complements the sweetish coconutty taste of the rest of the vegetable dishes served during the feast.

INGREDIENTS

Peeled and chopped fresh ginger - 2 tbsps

Finely chopped green chillies - 2 tbsps

Tamarind - one plum size

Crushed jaggery - 2 tbsps

Salt - 1 1/2 tsp

Coconut oil - 2 tbsps

Mustard seeds- 1/4 tsp

Red Chillies - 2

Curry leaves - a few

Turmaric powder - 1 pinch

Asafoetida - 1 pinch

Fenugreek seeds - 1/4 tsp

METHOD

1. Dry roast asafoetida and fenugreek seeds till you get a pleasant aroma. Cool , powder and keep it aside.

2. Soak tamarind in warm water and extract a thick juice.

3. Heat oil in a pan and add mustard seeds.

4. When the mustard splutters add the broken red chillies and curry leaves followed by the chopped fresh ginger and green chillies.

5. Saute till the ginger is fried and add turmeric powder.

6. Pour in the tamarind juice.

7. Add jaggery and salt. One pinch of chilly powder can be added if desired, to enrich the colour.

8. Cook till the puli inji becomes thick and switch off when the oil starts to separate.

9. Blend in the dry roasted and powdered asafoetida and fenugreek seeds.

Store in a clean dry container and relish the tongue tickling Puli Inji with your meal.

Thursday, September 8, 2011

Ada Pradaman is the most favoured dessert for all auspicious occasions in Kerala. Even though other sweets are served Ada Pradaman occupies an integral position in the Onam Sadya feast.

Ada pradaman with freshly prepared adas is most delicious.

The first step to prepare the ada is to soak and drain the rice. Then the rice is pounded into a smooth flour. This flour is mixed with water to form a thin batter. The batter is applied on wilted and greased banana leaves , folded and then steamed. The steamed rice sheets are peeled out of the leaf and cut into small pieces to be used in the preparation of AdaPradaman.

Here is Ragi Ada Pradaman knitting together the tastes of Kerala and Karnataka on the happy occasion of Onam Sadya.

INGREDIENTS

Ragi flour - 2 tbsps

Sugar - 2 pinches

Ghee - 3 tbsps

Crushed jaggery 3/4 cup

Thick coconut milk - 4 cups

Cardamom powder - 1 pinch

Chopped copra ( dried coconut ) - 1 tsp

METHOD

1. Mix 1 tbsp of ragi flour with water adding a pinch of sugar and 1/4 tsp of ghee to make a thin and smooth batter.

2. Grease a tattae idly plate and pour the batter into it.

3. Swirl the plate so that the batter spreads evenly inside the idly plate.

4. Prepare another plate similarly using the remaining ragi flour.

5. Steam in a pressure cooker for fifteen minutes without the weight.

6. Cool the adas thoroughly. The idly plates with the adas can be refrigerated for fifteen minutes before easing them out of the plate.

7. Use a blunt knife or the back of a spoon and peel out the adas from the idly plates. Cut the ada into small pieces using a sharp knife and keep aside.

8. Dissolve jaggery in one cup of water and filter.

9. Add 1 tsp of ghee and boil the jaggery water in a thick bottomed vessel until it is sticky.

10. Gently add the ada pieces and cook on low flame until the syrup becomes thick.

11. Add the thick coconut milk and switch off flame when it is just about to boil.

12. Blend in the cardamom powder.

13. Fry the copra pieces in the remaining ghee and pour it over the Ragi Ada Pradaman.

Enjoy the flavoursome Ragi Ada Pradamn either warm or cold.

PAAL RAGI ADA PRADAMAN - A VARIATION

Milk is used instead of coconut milk to prepare Paal Ragi Ada Pradaman.

1. Boil four cups of milk until it becomes thick and flavoursome.

2.Add a paste made of 1/2 tsp of rice flour and little water to the boiling milk and continue to boil for one more minute. This step prevents the milk from curdling when it is added to the jaggery syrup.

3.Keep the milk aside . Let the adas cook in the syrup till the syrup becomes thick. Gently pour the thickened milk into the syrup and cook for two more minutes and switch off flame.

4. Add cardamom powder and top with cashew nuts and raisins fried in ghee or chopped copra fried in ghee.

Wednesday, September 7, 2011

Ona Sadya feast is held on the tenth day of the Thiruvonam festival celebrated with much grandeur in God's Own Country - Kerala. A festive spread of the special Kerala delicacies served on banana leaves includes at least eleven different vegetable preparations to go along with rice. While Upperis, pachadies, pickles and pappadams are served as side dishes, pradaman / paayasam and fruits satiate the desire for desserts.The lavish meal is also punctuated with a drink of warm shukku vallam ( water boiled with dry ginger powder ), and puli inji ( a ginger and tamarind sauce ) to help digest the great festive extravaganza.

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.